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2006 Bodega Colome Malbec Estate |
| Vintage | 2006 |  Label 1 of 2   | |
| Type | Red | ||
| Producer | Bodega Colome (web) | ||
| Variety | Malbec | ||
| Designation | Estate | ||
| Vineyard | n/a | ||
| Country | Argentina | ||
| Region | Salta | ||
| SubRegion | n/a | ||
| Appellation | Calchaquies | ||
| UPC Code | 7798104760076 |
| Community Tasting History |
Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 68 notes) | |
| Tasted by marinelli on 2/6/2010 & rated 85 points: there was a slight sourness midpalate. (205 views) | |
| Tasted by gigabit on 1/15/2010 & rated 90 points: (263 views) | |
| Tasted by DTWOB on 1/7/2010 & rated 90 points: Popped, aerated into decanter and poured. Powerful, yet tight. After three hours this wine softened somewhat. Deep dark color, beautiful nose of dark berries and spice, powerful fruit, pine and licorish, mild tannins, heavy heat on back palate, very, very long finish. (469 views) | |
| Tasted by Anonymous on 12/25/2009 & rated 89 points: Great wine for the price. (509 views) | |
| Tasted by bigpoppamd on 12/6/2009 & rated 92 points: Fantastic! Mastro's in Scottsdale. (701 views) | |
| Tasted by signotim on 12/6/2009 & rated 92 points: definitely reminds of Syrah on the nose -- earthy and meaty with blueberry fruit. inky purple color. blueberry, cherry, and chocolate on the palate. great wine and QPR. (805 views) | |
| Tasted by Pinot Evil on 11/29/2009 & rated 92 points: (646 views) | |
| Tasted by Pinot Evil on 11/29/2009 & rated 92 points: (625 views) | |
| Tasted by Loren Sonkin on 11/24/2009 & rated 88 points: Argentina $20 to $40 (Ray's Home): A blend of 85% Malbec, 8% Tannat, and 7% Cabernet. Purple in color, magenta at the rim. The nose has coffee, black raspberries, and plums. Nice wine, but somewhat sweet and jammy for my tastes. Decent acidity. It finishes very well with persistent fruit. (1117 views) | |
| Tasted by jbearr on 11/11/2009 & rated 90 points: (852 views) | |
| Tasted by smoyles on 10/7/2009 & rated 91 points: (975 views) | |
| Tasted by Anonymous on 10/1/2009 & rated 87 points: (549 views) | |
| Tasted by jbearr on 9/27/2009 & rated 92 points: (1124 views) | |
| Tasted by mpricher on 9/27/2009 & rated 90 points: DEEP DEEP DARK Purple, rich and flavorful. Lots of Coffee, tabacco, and smoke upon first open; this softened but never disappeared. Lots of Black Cherry fruit and red Meat character. Surprising but not alot of heat. The fruit clearly stood up. This is a Steak, grilled meats type RED. Went well, but overpowered the pasta and sausage dish that I paired. Solid long finish. (1505 views) | |
| Tasted by subtlet on 9/23/2009 & rated 86 points: Crazy steak scents all over the nose here! Some blackberry scents appear as well. Nice blackberry flavors on the palate, heavier textures, and a dusty mouth feel. (1345 views) | |
| Tasted by bacchus on 9/20/2009 & rated 90 points: with everyone drinking this wine, i was beginning to feel a bit left out. i discovered my first bottle by accident in secaucus and then found that there was a stash at costco. before buying more, i decided to give it a whirl. i see what everyone is talking about. this is a very substantial wine. very rich and concentrated. excellent quality malbec at a reasonable price point. will be long lived. the sugar plum fairy is in this bottle. the conclusion is obvious-run back for more. (1469 views) | |
| Tasted by Stephan O. on 9/20/2009 & rated 88 points: Structured, alcoholic, slightly sweet, and backward -- and none of those things is offputting here. Shows earth and rustic raspberry notes. Maybe a touch of slightly bitter coffee, too. Somehow the whole is better than the parts; it's decently balanced. It's a good value Malbec and will serve as a nice substitute for the equivalently-priced Aussie Shirazes that have disappointed me as of late. (1534 views) | |
| Tasted by french16 on 9/5/2009 & rated 90 points: Tasted at La Cava de Jufre in Buenos Aires. Nice nose with cured meats, smoke, a lot of dark fruits (blackberry and cassis) with some oak (without being too intrusive). It's 15.5% but no sense of heat whatsoever. It is balanced, a little less complex on the palate, juicy with a nice rush of fruit but with more red fruits, still plenty of cassis and earthy, meaty notes. Good acidity. Nice wine. (1627 views) | |
| Tasted by sonofabacchus on 8/23/2009 & rated 90 points: Wound up wine upon opening and needs considerable time to open up. Had a glass and put it away overnight. The next day it was very nice. Was a really nice dinner wine for pasta with red sauce and chicken. It worked as it should, bold and not overly complex and an even temperment to the finish. Plenty of fruit juice: plums, sour cherries, pomegranate, currant with a touch of coffee and a pleasantly medium dry finish. The bouquet was less revealing and masked by barnyard. I believe this wine will improve with 12-18 months in the cellar and then a reasonable breathing period upon opening. Nice value. (1823 views) | |
| Tasted by tantotinto on 8/9/2009 & rated 90 points: Tasted immediately after opening. A little more red tint to the eye than most Malbec. Aroma of figs and dark red fruit. Firm tannins that do not overpower the fruit. The flavor is a delicious mixture of black and red fruit. My wife says primarily blackberry. I taste bing cherry and currants. We had this with spaghetti and meat sauce, a dish with which we would normally have had a Chianti Classico. It was a great match. A very nice wine all the way around. (1944 views) | |
| Tasted by Anonymous on 7/30/2009 & rated 91 points: Beautiful malbec with old vine intensity that drank very well. Respi-Aerate to decanter, served 15 min later. Color dark purple with some red hues, full body, opaque from fine sediment and some left in the bottle. Nose is big and complex, with black and red cherries, charred oak, pungent forest floor, coffee and herbs. Equal parts of perfumed spice, dark cherries and pomegranate, plus dark chocolate and coffee flavors swirl around the mouth with great presence and intensity. Supported by medium-plus acid and medium-plus grippy tannins. An extended finish of 30+ seconds that at times reveals the 18 months in French oak a little heavy, so I agree with others that this will be even better after 2 or 3 years of integration. Really enjoyed this and our party sucked it down quickly once it was open and breathing. Excellent value at 22. (2107 views) | |
| Tasted by dublwrap on 7/21/2009 & rated 91 points: (1658 views) | |
| Tasted by TEKinsider on 7/5/2009 & rated 91 points: (1789 views) | |
| Tasted by gigabit on 7/2/2009 & rated 90 points: Consistent with previous notes; although this bottle had nice spice and vanilla components as well. I paired it with a grilled NY strip and it worked perfectly. (2309 views) | |
| Tasted by wineismylife on 6/27/2009 & rated 90 points: DAWGS June 2009 - South America (bigred_seeker's house in University Park, Dallas, TX): WIML90 Tasted June 27, 2009 at an offline. Dark garnet to purple color in the glass, clear hue throughout. Just a bit of barnyard up front with perfume notes, spice and currant. Flavors of currants, cherries and berries. Medium acidity, medium to firm tannins, medium body. Drink over the short to medium term. (2359 views) | |
| Only displaying the 25 most recent notes - click to see all notes for this wine... |
| CellarTracker Wiki Articles (login to edit | view all articles) |
| Producer website COLOME They use an old Argentinian system that uses a spacing of 3x3mts and has the fruit wire attached at a height of 2mts. The advantage of this parral system is that it helps to prevent frost damage due to the high positioning of the fruit, and the heavy leaf coverage above the fruit that help to protect grapes from sun damage. Colomé was farmed for thousands of years by native indios which were excellent stewards of the land. The winery is in “valles calchaquíes” and the primary foundation was in 1831, probably with Nicolás Severo de Esasmendi y Echalar (Spanish Govenor of Salta). Today, Colomé is propiety of Donald Hess and is very well knowed for the alcoholic and interesting wines that they make. About red wine Varietal character (Appellation America) One of the traditional “Bordeaux varietals”, Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends. Malbec is a finicky vine whose fruit is prone to rot and mildew in the cool, damp coastal climate of Bordeaux. But ask a Bordelais grower why there’s no Malbec around, and you’ll more likely get a dismissive shrug and sniff than a viticultural analysis. It is known in much of France as Côt, and, in Cahors, also as Auxerrois. There are in fact hundreds of local synonyms, since Malbec at one time was widely planted all over the country. Sensitivity to frost and proclivity to shatter or coulure (a disease that results in premature fruit drop) is the primary reason that Malbec has become a decreasing factor in most of France. Although plantings in the Medoc have decreased by over twothirds since the mid-twentieth century, Malbec is now the dominant red varietal in the Cahors area. The Appellation Controlée regulations for Cahors require a minimum content of 70%. Malbec is also planted in Chile, and there’s relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries. But Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted, on its own roots. Sadly, over the years the bug infested Argentina, too, and vineyards are being replanted on resistant rootstock. Happily, the vines thrive in the arid climate of the Mendoza region in the foothills of the Andes. Made in the context of this South American nation’s Spanish and Italian heritage, it produces a delicious wine that has almost nothing in common with Bordeaux except the color. Argentines often spell it “Malbeck” and make wines from it that are slightly similar in flavor to those made in Europe, but with softer, lusher structure, more like New World Merlot. Another difference is that where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. Successful Argentine Malbec growers claim that, in order to develop full maturity and distinction, Malbec needs “hang time” even after sugar levels indicate ripeness. Otherwise, immature Malbec can be very “green” tasting, without its characteristic notes of plum and anise. Malbec in Argentina has come to be appreciated for a spicy white pepper characteristic, the aroma of violets, and sweet, jammy fruit. It is a seductive wine that is typically warm and generous in the mouth, with plenty of flesh, and very appealing when young. Almost always producing a ripe and fruity, even plummy wine, Malbec can take oak aging or show well without it; it’s juicy and quaffable when young but can benefit from aging, developing an intriguing complexity with time in the bottle. It can range in price from as little as $7 to more than $75. The true potential of Argentine Malbec, and indeed in the entire spectrum of Argentine wines, is demonstrated by the fact that many of the world’s most renowned winemakers have come to Argentina to make wine. Both the legendary California winemaker Paul Hobbs, and Michel Rolland of Bordeaux, one of the world’s most famous winemakers, have created very high-end Malbecs. It may be the Italian component in the country’s mixed Latin family tree that fosters the fact that Malbec is an exceptional companion with a broad range of food. Its well-balanced fruit-and-acid profile makes it a natural with rare beef (bear in mind that Argentina is cattle country), but it’s just as good with simple fare from burgers to fried chicken. Because if its balance and fruit, good pairings include cajun cuisine, calzones, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat and chicken, pâté, spinach soufflé, and pasta. For cheeses, think of harder styles that are either waxed or oiled, such as Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l’Eveque, Gruyere, Manchego, Cantal, Comte, old Gouda, old Cheddar, Baulderstone, Beaufort, Leicester, aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, and Mizithra. In the United States, "Wines with “estate bottled” designations must: a) also designate an appellation of origin or an AVA, and both the vineyards and the winery must be located there; b) the grapes must come from vineyards owned or controlled by the winery; and c) the wine must have been produced, from crush to bottle, in a continuous process without leaving the winery’s premises." - WINE LABEL FAQS: A QUICK SUMMARY OF LABEL DESIGNATION RULES" by David E. Stoll Wines of Argentina Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and, perhaps surprisingly, Italy. Italian immigration is second only to Spanish in Argentine culture, and the flavors of Italy show up strongly in the nation’s wine, food and cultural tradition. Historically, Argentina has kept much of its wine consumption at home, drinking most of the wine it makes. But we are now seeing more very serious Argentine wines north of the border, and Malbec is leading the movement. The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health. Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches. Undoubtedly, the combination of these factors turns Argentina into a veritable oasis for the highest quality wine-making. Nevertheless, there is still a long way to go. Wine-making in Argentina, at the level that it achieves today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation. The province of Mendoza is the most traditional area in the viticultural industry, and is diverse enough to be divided into zones, according to their significantly different weather, height and soil characteristics. These include the Northern Zone, which is suitable for fruity whites and young reds, at a height from 600 to 700m; the Eastern Zone, with a height ranging from 600 to 700m, and the most productive zone in the province; the Uco Valley, a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level); San Rafael, with heights ranging from 450 to 800m; and the High Zone of the Mendoza River, with heights ranging from 800 to 1,100m over sea level and various microclimates, this is the zone where almost all noble varieties have easily become adapted. It is a region that is remarkably well-suited to vine culture, protected from the Pacific’s cooling influence by the Andes and enjoying a long summer of cool nights and warm days, with a dry summer climate but plenty of water available from the region’s rivers. Malbec in particular is outstanding from this area, and it has clearly emerged as the star, the darling of both consumers and critics. |
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